Short Rib Ragu

food52.com

Carl

subheading: For the short rib ragu:

1 ounce dried porcini mushrooms

5 ½ pounds bone-in short ribs

1 pinch kosher salt and freshly ground black pepper, to taste

1 tablespoon bacon fat, lard or oil

1 large onion, diced

2 medium carrots, diced

2 stalks celery, diced

2 large cloves garlic, finely chopped

2 tablespoons tomato paste

1 tablespoon anchovy paste

½ bottle big red wine

14 ounces can fire-roasted whole tomatoes and juice

1 tablespoon Dijon mustard

3 dashes Worcestershire sauce, more to taste

1 teaspoon dried thyme

1 teaspoon dried oregano

1 large sprig rosemary, leaves chopped

2 bay leaves

2 quarts chicken stock or water (more or less as needed)

1 recipe gremolata (as follows)

subheading: Gremolata:

1 large clove garlic, minced

1 ½ tablespoons zest from one large lemon

¼ cup parsley, finely chopped

½ teaspoon salt

1 teaspoon olive oil

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